Christmas Pudding Recipe

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We developed this classic Christmas pudding that's served with a caramel brandy sauce. Packed with fruits, nuts and spices, it's rich and delicious.—Taste of Home Test Kitchen

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Christmas Pudding Recipe
  • Prep: 45 min. + chilling Cook: 2-1/4 hours
  • Yield: 10 Servings
    •
45 135 180

Ingredients

  • 2-1/2 cups soft bread crumbs
  • 1-1/2 cups raisins
  • 2/3 cup chopped dates
  • 1 medium apple, shredded
  • 1 large carrot, shredded
  • 1/2 cup brandy
  • 1/3 cup dried currants
  • 1/3 cup maraschino cherries
  • 1/4 cup chopped almonds
  • 1/4 cup red candied cherries
  • 1/4 cup green candied cherries
  • 2 tablespoons chopped candied citron
  • 1/3 cup butter, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup orange juice
  • 1/4 cup maraschino cherry juice
  • SAUCE:
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1 egg yolk
  • 1/4 cup half-and-half cream
  • 1/8 teaspoon salt
  • 1/4 cup heavy whipping cream
  • 1 tablespoon brandy

Directions

  • In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight.
  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to the creamed mixture alternately with orange and cherry juices, beating well after each addition. Stir in the fruit mixture.
  • Pour into two well-greased 8-in. x 4-in. loaf pans. Cover with foil. Place on a rack in each of two stockpots. Add 2 in. of boiling water to each stockpot; cover and boil gently for 2-1/4 to 2-3/4 hours or until a toothpick inserted near the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding.
  • Meanwhile, in a small saucepan, combine the brown sugar, butter, egg yolk, half-and-half and salt. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature.
  • In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding. Yield: 10 servings (1-1/4 cups sauce).

    Editor's Note: This pudding can be baked in a water bath at 325° for the same amount of time.

Nutritional Facts 1 slice with 2 tablespoons sauce equals 515 calories, 17 g fat (9 g saturated fat), 102 mg cholesterol, 424 mg sodium, 82 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Christmas Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p11

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